Golden Potato and Cauliflower Gratin

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
15 min
Cook:
50 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 cups creme fraiche
  • 1/2 cup whipping cream
  • 3 1/2 pounds Yukon gold potatoes, peeled, cut into 1/8 inch-thick slices
  • Coarse kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
  • 4 cups fresh cauliflower, cut into mini florets
Directions
Watch how to make this recipe.
  • Place the oven rack in center of oven and preheat to 400 degrees F.

  • In a medium bowl, whisk creme fraiche and whipping cream until combined.

  • In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.

  • Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.

  • Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes